Dining at Nobu, the Melbourne sensation of International chef, Nobuyuki Matsuhisa's, chain of highly-acclaimed Japanese restaurants, conjures up a mixture of emotions. The food never fails to please the eye and tastes superb, but will leave you with a hefty bill if not carefully monitored. It also would not satisfy those seeking to enjoy a meal in serene atmosphere - I am speaking from experience, with all hope of a quiet dinner on a relaxing night out diminishing as soon as we were escorted by the hostess from the bar, down the stairs into the bustling dining area - with all the wait staff yelling out 'Irasshaimase' (Welcome!).

However, despite your mood, it is so easy to be absorbed into the buzzing vibes created by the upbeat music, scurrying waiters, frequent turnover of diners and lavish surroundings of timber furnishings and amber lighting. One must also be forgiven for ordering another string of dishes while the first lot is yet to arrive at the table - it is hard not to be captivated by the appetizing dishes flying out from the kitchen. A disappointment for me is the lack of variety in the menu - there has been little change over the past couple of years, with the escalating price of each dish the main alteration.

This particular visit to Nobu was on new year's eve of 2008 and the night sure was made to be an extravaganza of novelty and masquerades. The whole restaurant was buzzing with chatter, laughter and great vibes. We needed to book our seats beforehand and pay a $150 non-refundable deposit (per couple) that would be subtracted from our total food and beverage bill at the end of the evening. The waitresses were dressed up in crazy outfits and masks, and each diner had a colourful feathered mask and capes at their table to join in the fun and masquerade theme.

Crispy Oysters with Creamy Wasabi and Caviar - It is such a playful, yet attractive way to serve oysters on fancy bamboo skewers. As you bite through the crisp threads of kataifi pastry, salty juices from the oysters seep out and taste brilliant with the spicy mayo and bursts of caviar.

Soft Shell Crab Kara Age - I love the element of creating your own seasoning with the lemon juice, salt and pepper; although the crab is so juicy and full of flavour already that just a little is needed.

Prawn and Lobster with Spicy Lemon Sauce - I order this dish everytime we visit Nobu. The tangy dressing is my favourite - It is so refreshing and tastes beautiful, combined with the crisp lettuce leaves and sweet morsels of prawn and lobster (which I always use to try and mop up all the juices on the plate).

Suntory Whisky Cappucino layered with Crunchy Coffee Cacao, Coffee Milk Ice Cream and Yamazaki Whisky Foam - I am not a fan of desserts that are strongly infused with alcohol, so this was not palatable at all for me. All I could taste was the whisky!

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About Me

I have a crazy passion about all things food - fascinated by the ingredients that bring a beautiful dish together and the evolving world of contemporary dining. Join my adventures as I expand my knowledge and skills through cooking, reading and eating out about town! Thanks for stopping by, feel free to leave a comment :)